Wayne Gisslen

Summer Squash, Spinach, and Leek Frittata

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Preparation info

  • 4

    Portions
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4 oz

Method

  1. Split the leeks in half lengthwise, and then slice them crosswise into thin slices.
  2. Trim and slice the squash.
  3. Heat the butter in a sauté pan over moderate heat.
  4. Add the leeks and sauté until wilted.
  5. Add the squash and sauté until just tender.
  6. Remove from the pan and cool.
  7. Blanch the spinach in boiling water unt

Per serving: Calories, 230; Protein, 12 g; Fat, 17 g (65% cal.); Cholesterol, 340 mg; Carbohydrates, 9 g; Fiber, 3 g; Sodium, 220 mg.